Pumpkin Pie with Greek Yogurt

Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! Enjoy!

• Preparation Time: 5 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 5 mins
• Calories: 251 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons molasses
• 1 (9 inch) prepared chocolate cookie crumb crust
• 2 cups pumpkin puree
• ½ teaspoon grated fresh ginger
• 1 teaspoon cinnamon
• 1 cup plain Greek yogurt
• ¾ cup cane sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.

Step 3

Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.

Step 4

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.